- Oil (just to stop the onion and garlic sticking – use coconut or olive)
- Clove of garlic (or more if you want to live dangerously)
- Small onion – finely chopped
- Carrot – chopped
- Red or green pepper – chopped
- Any other random vegetables you want to add (corn, potato, broccoli, whatever!) – chopped
- Can diced tomatoes
- Bottle of passata (tomato puree – plain and salt reduced recommended)
- Can lentils
- Can beans – red, black, kidney, whatever you like
- Herbs – Harissa, berbere, baharat, chilli, whatever you like. Make sure there is enough chilli.
- Lightly fry onion and garlic in coconut oil (teeny bit – just enough so it doesn’t stick and burn) in a saucepan until translucent and soft.
- Add chopped veggies and stir fry for a few minutes.
- Add can of diced tomatoes, about a cup of passata sauce and half a cup of water and mix. Don’t add too much passata or the flavour will be too rich – less is better.
- Add your favourite herbs, salt and pepper… Suggest harissa, berbere, baharat or your own mix. Make sure it has chilli and something to flavour the sauce e.g. Oregano.
- Mix in cans of beans and lentils (make sure you rinse them first).
- Bring to boil.
- Simmer for about 30 to 45 min until all vegetables are soft.
- Add more water if the sauce gets too thick.
Serve with rice, pasta, gnocci or whatever.